karthigai deepam recipes

Saturday, November 7, 2015

I love murukku a lot, can keep munching without knowing how much I eat. When I was thinking to try some new murukku recipe than our usual murukku I make, my co-sis suggested garlic murukku first. I searched for recipe and all I saw was similar to garlic karasev made in murukku form. Then we thought to search for onion murukku and found a tempting recipe in Nithi’s blog. Since I recently tried puzhungal arisi murukku, this was very similar to it except few other ingredients. So I knew it will turn out good. It was really different and flavorful. Onion flavor in this murukku was like vengaya vadam flavour and it was nice.

Method

Soak idli rice along with red chilli for 3 hrs minimum. Drain water and grind it in a wet grinder with very little water, just enough for the grinder to run freely. The batter should be thick as well as smooth. It will take a bit of time, but do make sure to grind smoothly. Sprinkle water in between if its too tight.

Meanwhile you can powder fried gram dal and sieve it.

Grind red chilli, onion to a smooth paste without adding water.

The ground batter should be thick and non sticky. Then only your dough will turn out stiff. If not, tie in a clean cotton white towel and keep aside so that it will absorb the excess moisture.

In a mixing bowl, take the ground batter, add besan, fried gram dal powder, ground paste, salt and mix well. If you wish you can add a tbsp of soft butter or hot oil. This makes the murukku more crispy. Mix to form a non-sticky murukku dough. If sticky, you can add more pottu kadalai powder or even rice flour to make it non sticky.

Take any thin hole plate for the murkku press, I used my star shaped plate. Fill it with the dough and press the murukku in hot oil. Do not worry about shape, we are going to serve like kara sev only.

Cook until bubbles ceases and flip cook again until golden over medium flame. Drain in paper towels and finish the entire dough same way.

Notes

I ground the batter bit on watery side, so I had to add some rice flour to make it stiff as I did not want to wait by tie-ing the batter in cotton towel.

Onion also leave out water so I thought, it might be good if we grind the onion along with rice itself and add red chillies powdered along the grinding ingredients. I was worried if I would get the onion smell in the grinder later, that’s why preferred grinding in mixie and adding it to the dough. If I try that will update later.

Do not use thick murukku press plate as it will take longer time and turn too dark and hard.

Cool down completely before storing in airtight container. Give some standing time before serving. The flavour comes best next day

Yes. We should grind with less water for long time. But if you want to grind fast, u can add water but still lesser than usual and then tie the batter in cotton cloth to remove excess water. Onion is enough to grind red chillies without water.